Preparation time: 40mins (+ 30mins to prepare the lentils)
- ¾ brown lentils
- ½ brown onion, peeled and quatered
- 1 large clove of garlic, peeled
- 2 bay leaves
- 6 new whole potatoes, scrubbed
- 2 zucchini, sliced into wedges
- 1 red onion, sliced into wedges
- 2 large tomatoes, sliced into wedges
- 2 tbs sliced black olives (optional)
for the dressing
- juice of ½ a lemon
- ½ tbs whole grain mustard
- 1½ tbs olive oil
- ½ cup fresh parsley, roughly chopped
Rinse the lentils well until the water runs clear. In a saucepan bring the lentils to boil with 2 ½ cups of fresh water, the brown onion, garlic and bay leaves.
Turn to a low heat and simmer for 20-25 minutes until lentils are tender; drain and rinse under cold water; remove the whole clove of garlic, dice finely and set aside.
Preheat the oven to 200°C.
Par-boil the potatoes by placing them in boiling water for 10 minutes; drain and set aside.
Toss the zucchini, red onion, tomato, olives and lentils along with the onion and bay leaves in a little olive oil with salt and pepper to taste; arrange in a baking dish.
Lightly score the par-boiled potatoes and set on top of the vegetables; lightly drizzle with a little extra olive oil.
Bake for 25-30 minutes; until potatoes are cooked through and vegetables are soft; remove bay leaves.
Meanwhile make the dressing by combining all ingredients with reserved diced garlic.
Serve the vegetables topped with parsley and drizzled with dressing.
Great with a warm focaccia or over a bed of rice.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email